Indian Inspired Potato and Coconut Curry with Sambal and Mint Chutney
- Prep in:
- 15 mins
- Cook in:
- 25 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 568 | 28% |
| Fat 26g | 37% |
| Sat Fat 20.2 | 101% |
| Salt <0.01% | 3% |
| Sugar 35.2g | 39% |
Method
This beautifully flavoured Indian inspired recipe has a wealth of classic spices which are soothed by the presence of coconut milk and mint chutney. The recipe also guides you through the process of creating the chutney and sambal.
-
- To prepare the sambal, blend all the ingredients together in a blender or food processor and set aside.
- For the chutney, coarsely blend the ingredients together in a clean blender or food processor and set aside.
- Blend the onion, garlic, ginger and chillies in a clean blender. Heat a heavy saucepan with the oil and fry the blended onion mix gently for two to three minutes until soft. Add the curry powder or paste and cook for a further minute.
- Add the potatoes, coriander and tamarind, stir well and pour in the coconut milk. Bring to the boil, reduce the heat and simmer for 15 minutes
- Garnish with the coriander leaves and serve with some poppadum, the sambal and chutney.
Ingredients
Ingredients:
300g new potatoes, halved
1 onion
2 garlic cloves, peeled
1 x 2.5cm piece fresh root ginger, peeled
2 green chillies
2 tablespoons coconut oil
3 tablespoons curry powder or paste
1 tablespoon garam masala
Small bunch freshly chopped coriander (stems as well)
1 tablespoon prepared tamarind paste
1 x 400g can reduced fat coconut milk
Extra fresh coriander leaves, to garnish
For the sambal:
6 tablespoons desiccated coconut
1 shallot, peeled
½ teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
For the chutney:
1 bunch of fresh mint leaves
1 garlic clove
1 shallot, peeled
1 teaspoon vinegar
1 teaspoon sugar, xylitol or date syrup
